Beef Chow Mein
Beef Chow Mein might be just the main course you are searching for. This recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains around 26g of protein, 34g of fat, and a total of 619 calories. This recipe serves 4. This recipe is typical of Chinese cuisine. Head to the store and pick up asian sesame oil, oyster sauce, egg noodles, and a few other things to make it today. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Bring 8 cups unsalted water to a boil in a 6- to 8-quart pot, then add noodles, stirring to separate, and cook 15 seconds.
Drain in a colander and rinse under cold water until noodles are cool, then shake colander briskly to drain excess water.
Cut steak with the grain into 1 1/2- to 2-inch-wide strips.
Cut each strip across the grain into 1/4-inch-thick slices and put in a medium bowl. Using your hands, toss beef with sugar, sesame oil, 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch.
Let beef marinate at room temperature while preparing remaining ingredients.
Stir together remaining 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch with 1/4 teaspoon white pepper in a small bowl until smooth, then stir in chicken broth.
Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact, then add 1/2 cup peanut oil and heat until just smoking. Carefully add noodles all at once, flattening top to form a 9-inch cake. Cook until underside is golden, 4 to 5 minutes, rotating noodle cake with a metal spatula to brown evenly and lifting edges occasionally to check color. Carefully flip noodle cake over with spatula and tongs, then cook, rotating cake, until other side is golden, 2 to 3 minutes more.
Transfer noodle cake to a large paper-towel-lined plate to drain excess oil. Discard any oil remaining in wok and wipe out wok with paper towels.
Transfer drained noodle cake to a platter and loosely cover with foil to keep warm.
Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact.
Pour 1 tablespoon peanut oil down side of wok, then swirl oil, tilting wok to coat sides.
Add beef, spreading pieces in 1 layer on bottom and sides as quickly as possible. Cook, undisturbed, letting beef begin to brown, 1 minute, then stir-fry until meat is just browned on all sides but still pink in center, about 1 minute.
Transfer meat and any juices to a plate.
Add 1 tablespoon oil to wok over high heat. When oil just begins to smoke, add ginger and garlic and stir-fry 5 seconds, then add scallions and stir-fry 30 seconds.
Add mushrooms and stir-fry until softened, about 3 minutes.
Add choy sum and stir-fry until leaves are bright green and just wilted, 2 to 3 minutes (if using broccoli, cook until almost crisp-tender). Stir broth mixture, then pour into wok and stir-fry until sauce is slightly thickened, about 2 minutes.
Add beef and stir to coat. Return mixture just to a boil, then pour over noodle cake.
*Available at Uwajimaya (800-889-1928).